JALAPENO-POTATO SOUP
Perfect for a cool evening supper. This soup is a meal in itself; just pair with a crunchy dinner roll or make it the start of a spectacular meal and follow with a juicy steak or prime rib.
Provided by Tina Waldher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
- Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
- Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
- Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 33.7 g, Cholesterol 20.8 mg, Fat 7.9 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 3.4 g, Sodium 1828.2 mg, Sugar 8.4 g
AFRICAN SWEET POTATO AND PEANUT SOUP
A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.
Provided by GregMcE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g
JALAPENO & POTATO SOUP
I first thought this a strange combination when I saw this on the menu on an Alaskan Cruise. The head waiter told me to try it; that I wouldn't be dissapointed. True enough, it was amazing! The cruise ship didn't have the recipe in their cookbook, but I found a similar one easily enough online. This is now one of my family's favorites.
Categories Appetizers / Soups / Salads Vegetarian Vegetarian Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 8
Number Of Ingredients 10
Steps:
- Melt the margarine in large pot and saute chopped onions on medium heat. While they're sauteeing, start peeling cutting up your potatoes.
- Once the onions have turned clear, add the potatoes, chicken broth, and cumin. Stir and bring to a boil. Then cover, reduce heat to medium, and allow the potatoes to cook until they soften enough to eat (about 20 minutes).
- After the potatoes have cooked, remove the pot from the heat and add the chopped jalapeños, a pinch of baking soda, and the evaporated milk.
- Mash the potatoes with a potato masher (or a large fork if you don't have a potato masher) while they're still in the pot. Stir thoroughly and add the salt and pepper.
- Simmer for 15 minutes, stirring often.
- *2 tbsp of jalapeno is spicy, adjust more or less to your taste. I have used both fresh and canned jalapenos, fresh does give a better flavor, but canned works perfectly fine. I do think canned gives a bit more spice though!
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
SWEET POTATO-PEANUT SOUP
The cayenne adds a nice mild heat while the cinnamon adds warmth and depth. This is a great fall soup! From Woman's Day magazine, with a few added twists of my own.
Provided by HisPixie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat two TBL oil in a large saucepan over medium heat.
- Add chopped onion; season with pepper and salt.
- Cook onion until tender (8-10 minutes).
- Stir in garlic and ginger; cook one more minute.
- Add cumin, cayenne, and cinnamon; stir until blended.
- Add the sweet potatoes into the pot.
- Stir in the crushed tomatoes, creamy peanut butter, and water.
- Add cilantro and crushed peanuts.
- Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes).
- Add more salt or pepper, to taste.
Nutrition Facts : Calories 418.8, Fat 25.9, SaturatedFat 9.7, Sodium 344.8, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 13.3
JALAPENO SWEET POTATO SOUP
This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.
Provided by Miss Annie
Categories One Dish Meal
Time 1h20m
Yield 14 Cups
Number Of Ingredients 14
Steps:
- In a large stock pot, saute bacon and onion in butter until just tender.
- Add garlic and cook about 2 more minutes.
- Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
- Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
- When done, add soda, cilantro and milk.
- Coarsely mash potatoes with a potato masher.
- Stir well and re-adjust salt and pepper.
- Simmer for 15 minutes, stirring frequently.
- NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.
JALAPENO POTATO SOUP
Steps:
- In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
- When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
- Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
- Top with fried pancetta/bacon or cheese or jalapenos.
- Best served warm with bread or dinner rolls.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 16 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 992 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
BONNIE'S SWEET POTATO PEANUT JALAPENO SOUP
This easy to prepare, yet elegant soup, is a favorite at my house. It is creamy, nutty, spicy, and just plain good! I am happy to share this recipe with my JAP friends! Enjoy!
Provided by BonniE !
Categories Vegetable Soup
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Pour olive oil and melt butter in large dutch oven. Put on medium heat.
- 2. Add the shallots, celery, carrots, jalapeno, stir and cook until soft, then add the sweet potatoes, cook and stir five minutes. Add the cumin and nutmeg.
- 3. Add chicken broth, and make sure it just covers the potatoes. If it doesn't, add some more.
- 4. Let the mixture come to a boil, then cover and turn down the heat to a simmer. Simmer until the potatoes are tender. (45 minutes to an hour)
- 5. Puree the soup in batches in a blender until creamy. WARNING: Do small batches in the blender ON LOW to avoid burning yourself! The hot liquid jumps up and can overflow on high. Put the pureed soup in a pan as you finish each batch, then transfer the mixture back to the dutch oven. Heat, the soup, add the peanut butter to it and mix well. Then add the heavy cream and mix again. Heat the soup until it is hot, but don't boil it. Serve immediately with my hot French rolls (this site) and butter. Add hot sauce to the soup if desired. Enjoy!
SWEET POTATO PEAR JALAPENO SOUP
Steps:
- 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.
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